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Born in 1981 in France near Grenoble, Renaud Augier started his culinary career at the age of 16 at a one-star restaurant, and went on to develop his skills at various two- and three-star establishments.

Through his work as a trainee at several distinguished restaurants, his passion for gastronomy and distinct talent was apparent from a very early stage. In 1999, he worked at the renowned three-star Georges Blanc-Hotel & Spa-Vonnas, in the former Bresse province near Lyon.

In 2005 he went on to work at the three-star Les Loges de L’Aubergade-Puymirol located between Bordeaux and Toulouse, owned by celebrated chef Michel Trama. Here, Renaud Augier’s culinary skills flourished, after which Michel Trama recommended him to the globally notable three-star Hôtel de Paris-Monaco, Le Louis XV led by Alain Ducasse, where the rising star further pursued the art of cuisine from 2007.

Renaud Augier honed his skills to an even higher degree from 2010 at Château les Crayères-Reims, the two-star restaurant in the Champagne region headed by the famed Philippe Mille. During his term there, Renaud Augier competed in the esteemed gastronomy contest Taittinger Prix Culinaire International 2011, and won second place.

Renaud Augier joined the distinguished Tour d’Argent Paris in 2012, and was appointed in 2013 to lead the kitchen at the establishment’s only branch location in Tokyo. In 2015 he challenged the prestigious Meilleurs Ouvriers de France contest, and reached the semi-finals under the supervision of Laurent Delarbre, former Chef of the Tour d’Argent in Paris.

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Born in 1981 in France near Grenoble, Renaud Augier started his culinary career at the age of 16 at a one-star restaurant, and went on to develop his skills at various two- and three-star establishments.

Through his work as a trainee at several distinguished restaurants, his passion for gastronomy and distinct talent was apparent from a very early stage. In 1999, he worked at the renowned three-star Georges Blanc-Hotel & Spa-Vonnas, in the former Bresse province near Lyon.

In 2005 he went on to work at the three-star Les Loges de L’Aubergade-Puymirol located between Bordeaux and Toulouse, owned by celebrated chef Michel Trama. Here, Renaud Augier’s culinary skills flourished, after which Michel Trama recommended him to the globally notable three-star Hôtel de Paris-Monaco, Le Louis XV led by Alain Ducasse, where the rising star further pursued the art of cuisine from 2007.

Renaud Augier honed his skills to an even higher degree from 2010 at Château les Crayères-Reims, the two-star restaurant in the Champagne region headed by the famed Philippe Mille. During his term there, Renaud Augier competed in the esteemed gastronomy contest Taittinger Prix Culinaire International 2011, and won second place.

Renaud Augier joined the distinguished Tour d’Argent Paris in 2012, and was appointed in 2013 to lead the kitchen at the establishment’s only branch location in Tokyo. In 2015 he challenged the prestigious Meilleurs Ouvriers de France contest, and reached the semi-finals under the supervision of Laurent Delarbre, former Chef of the Tour d’Argent in Paris.

HERITAGE

The Tour d’Argent Tokyo, fruit of the great friendship and mutual admiration of President Yoneichi Otani and Claude Terrail, opened on the 4th of September 1984. It was one of the very first fine dining French restaurant in Japan.

When it opened, Claude Terrail entrusted the reins of this sumptuous “replica” to Christian Bollard. He is still its Managing Director, masterfully running a prestigious establishment overlooking the Japanese gardens of the New Otani Hotel.

Transcending fashions and crises, the Tour d’Argent Tokyo has built up its reputation and clientele – it celebrated the 20th anniversary of its existence and friendship with Japan in a splendid reception in September 2005.

The Tour d’Argent Tokyo is the first restaurant to have imported the duck and served lobster and asparagus in Japan. It also introduced for weddings the “pièce montée”, hitherto unknown in Japan.

The supreme honor: the Imperial family calls on the Tour d’Argent at the New Otani hotel to organize some of its receptions. On these occasions, the entire staff discreetly moves into the Palace – and not one of them will ever recount the slightest detail of this adventure.

Open every day for dinner except on Mondays.

Read more

Read less

HERITAGE

The Tour d’Argent Tokyo, fruit of the great friendship and mutual admiration of President Yoneichi Otani and Claude Terrail, opened on the 4th of September 1984. It was one of the very first fine dining French restaurant in Japan.

When it opened, Claude Terrail entrusted the reins of this sumptuous “replica” to Christian Bollard. He is still its Managing Director, masterfully running a prestigious establishment overlooking the Japanese gardens of the New Otani Hotel.

Transcending fashions and crises, the Tour d’Argent Tokyo has built up its reputation and clientele – it celebrated the 20th anniversary of its existence and friendship with Japan in a splendid reception in September 2005.

The Tour d’Argent Tokyo is the first restaurant to have imported the duck and served lobster and asparagus in Japan. It also introduced for weddings the “pièce montée”, hitherto unknown in Japan.

The supreme honor: the Imperial family calls on the Tour d’Argent at the New Otani hotel to organize some of its receptions. On these occasions, the entire staff discreetly moves into the Palace – and not one of them will ever recount the slightest detail of this adventure.

Open every day for dinner except on Mondays.

ROUGET DE FRANCE
Poêlé, artichauts à l'anchoïade et sauce au maïs parfumé de thym citron

CANETON
Tian de légumes à la Provençale, pistou herbes et sauce aux olives noires

CANETON
Au Binchotan, cylindre de pommes de terre farcie de chorizo et sauce aux légumes fumés

MELON
Sur un lit de lait Tonka à la fleur d'oranger, sorbet pastèque au citron vert et gingembre

ORMEAU ET CAVIAR
Quinoa assaisonné comme un taboulé aux moules du Mont-Saint-Michel et bavarois marinière

BOUILLABAISSE
Méditerranée aux poissons de roche poêlés et coulis aïgo boulido au basilic

LOUP DE MER
Grillé, petit fenouil à la Provençale et pistou de marjolaine au citron confit

OURSIN
Sur une gelée de concombre à la coriandre, caviar d'aubergines acidulé et mousse de chèvre frais